Demonstrate various cooking methods that increase nutritional value (i.e. broiling/steaming/baking vs frying, fresh vs frozen, food preservation to enhance healthier foods vs purchase pre-made foods with additives to increase shelf life).
Standard detail
7.2.7
Depth 2Parent ID: 534799B033BD45F4BE23A0B8DD2ECBA0Standard set: Nutrition and Wellness - Kansas Human Services Cluster - Course: #08057
Original statement
Quick facts
- Statement code
- 7.2.7
- List ID
- 7
- Standard ID
- CBF47C18C5DC431FA2C14603A5214146
- Subject
- CTE
- Grades
- VocationalTraining
- Ancestor IDs
- 534799B033BD45F4BE23A0B8DD2ECBA0C9E82645C02E412A8506B8DAAC5A9E4B
- Source document
- HOSPITALITY AND TOURISM CAREER CLUSTER DESIGN Restaurant & Event Management Pathway – CIP Code 12.0504(17-18)
- License
- CC BY 4.0 US